5 Pineapple Dishes From 5 Countries (Vietnam, USA, Brazil, Netherlands, Cambodia)
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lemon basil would be so good on any white fish.
low sodium spam is amazing! chicken pineapple on pizza with red onion and bbq sauce, even green bell pepper is my favorite, much to my husbands disgust. lol
There really are some boys on this episode wow. We love the food but I really appreciated the faces tooš
You should try pineapple and chicken stirfry (garlic, ginger, red bell pepper, green onions and broccoli) with some sweet and spicy sauce.
I love pineapple and chicken on pizza! with bbq sauce, red onion and green pepper.
How about recipes with poppy seeds? I was surprised how many people in many coutries are "afraid" of dishes with poppy seeds. In the Czech Republic itĀ“s a popular filling for cakes and buns and itĀ“s simply delicious. But I don't know recipes from other countries, it could be interesting.
Canh Chua and Samlor Machu Youn are the same thing. āSamlor Machu Younā in Khmer, literally translates to āVietnamese Sour Soupā this dish was introduced to Cambodia from Vietnam. Cambodia has many types of sour soups, but this particular combo with pineapple, tomato is specifically Samlor Machu Youn. š
Hi Beryl, Vietnamese sour soup is hard to master even for Vietnamese, not everyone gets it right. Itās a delicate balance between, sour, savoury/salty and sweet. It is a quintessential Southern Vietnamese dish that is paired with caramelised fish (caramelised pork is also acceptable) and fluffy steamed rice. You donāt need to make a pork or chicken stock if you donāt have it ready because the vegetables and protein are already enough to flavour the soup. To season it, fish sauce is preferred over salt. The one ingredient the soup must have, as it gives the dish its distinctive taste and aroma, is paddy field herb which is not easy to find. Basil, fried garlic and chilli and additional but not essential. Typical vegetables used in this soup are: taro stem (sponge like), tomato, pineapple, bean sprout are the minimum. Cabbage and okra can also be added. Hope youāll give it another try š
Beryl, I LOVE your channel, I watch every video you make, a huge fan but pleeasee, if possible, edit the submissions in such a way as to not show that people are reading what they wrote about the dish! It doesn't feel natural, it feels prepared (I would prepare too but hide it, lol) and it feels curated š Like at 6:09 š
Yay!! Hawaiāi on the map!!!šššš¤š¾
The background music is tooooo distracting š„²
What about a video of foods people make in the middle of the night? Sure you can say leftovers or cheese, valid, but I'm wondering what others make at night if it's not that.
I make pesto when I have extra basil. I wonder if lemon basil would work? Never actually had it before but I always add a bit of lemon juice to my pesto anyway.
In the Philippines we have a dish called "Pininyahang manok" commonly anglicized as pineapple chicken. This dish has two variations, one which has milk or coconut milk and one with chicken stock as a base.
My mum used to put either pineapple or sultanas (raisins, I guess) in curries- ick! I did not like it!
Hi Beryl, would you be able to do some more of those cool food history and connections between dishes please, like you did in the early days of the channel? Loving this new direction but missing some funky researched facts. Xx
We do a chaat here in Bangalore called Pineapple masala, with chopped pineapple, masala peanuts, some tamarind and chilli chutneys, and a little bit of grated carrots, with some other herbs and spices. It's a really popular street food that you'd find on one of those chaat carts, and I think it's a Bangalore exclusive. I think you'll like it a lot.
I want pineapple too
But my indigestion š
I don't know why pineapple always make my stomach ache. And it's just pineapple. Other fruit is fine for me
Okay, you
needto do an episode on condensed milk!Beryl, I lived in Cambodia for three years and love the sour soup with fish. I've made it for friends too. It's so yummy over rice.
Spam musubi.
Cooked white rice in a rice cooker
5cups of rice makes 8 musubis.
Can spam. Cut into 8 slices.
Regular Furikake & nori sheets
Sauce. We use yoshida brand.
Or 1 cup Aloha Shoyu to 1 cup brown sugar. Few cloves smashed garlic. 2 slices ginger. And melt together in a pot over heat.
Msg for preparation lol.
Lol she said multiculturalism of Netherlands and I thought more along the lines of Colonialism. However when she first described it I knew that it's something that I would like.
Why is the mililani guy pronouncing his words like that š
that guy from hawai…. MMMMMMMMMMMM
Is Maggie hot&sweet same as Mai ploys????
Omg yay a representation of Cambodian food!!!! Hope there are more videos on Cambodian food āØ
I love Saimin. Yummmyy… I put spam in Udon or top ramen as well or even miso. I use it in yakisoba or fried rice too.
If your pies burst through at the edges/if the edges didn't seal, one trick to seal them more securely is to run a little egg wash at the edges and then press them together. It helps the pasty cohere more
Chiming in with another suggestion on the Lemon Basil: Add it to a gin and tonic or other cocktails as a garnish. It matches with so many things because of the citrus aspect, and the herbacious nature of it. (Mojitos aren't my preference, but I imagine a lemon basil mojito instead of the mint would work quite well).
Add lemon basil to chicken salad sandwiches
Iām not even a fan of pineapple but that Brazilian desertā¦ DAMN!
Ooo lemon basil is so good in a simple pasta salad with a lemon juice vinaigrette, with or without capers; Iām not a fan but I do like juniper as a flavor otherwise lol.
Amazing video! Well, it's hard to say any Brazilian dish is "made in every Brazilian house", since the country is soundly diverse. I've never seen DelĆcia de Abacaxi in any house in all my 42 years of a food lover – even because that fruit is not good quality here in my region.
Love your channel, it makes me cook every day! Haha
Beryl if you like catfish then you are welcome to Bengali cuisine š¤©š¤©
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Can't find Maggi Hot and Sweet. Amazon doesn't have it ( I've tried…back ordered…) nor does my local Asian Grocery. š
Interesting, for me, it's common to think of pineapple and chicken together! In the area here around Seattle, WA at least, there are a variety of places that offer a dish called Pineapple Chicken. Seems to be at a lot of Hawaiian or Cantonese Chinese places in particular, though it may have originated from the Philippines (don't quote me on that, though š¹).
Oh nice Beryl! You should make a tamarind base soups from countries haha, (did not know other countries also have tamarind as base) but for spam, i eat spam covered with scrambled egg as breakfast with garlic rice hehe fun (In other countries if you have spam and can afford it, you have money that day lol)
Watching your show makes me really want to experience that āomg, Iāve never tasted anything like this beforeā feeling. My family is just not that adventurous. How about an episode specifically on fermented foods?
The link to the Dutch hand pies are in Dutch!
Canh chua gives me inspiration. I'll add pineapple in sinigang haha
Beryl, I ADORE your channel! I like to use Lemon Basil muddled in Lemonade or used in a piccata style sauce. I've had a chiffonade of it on top of a fresh baby spinach salad with grilled grapefruit and orange segments, candied sunflower seeds and goat cheese crumbles.
There's another amazing pineapple recipe from Brazil, we put cinnamon and sugar around the pineapple and barbecue it (you can also put it in the oven) it tastes awesome!
I think maybe a "whipped" theme might be cool, since we froth so many things besides just dairy cream these days! Eggs, aquafaba, coconut milk, just to name a few. I would love to see what fluffy ingredients that would never have crossed my mind! (I'm definitely inspired after trying a fluffy Japanese fruit sando!)